Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

Pepper-Roasted Salmon With Mustard-Herb Cream SauceRecipe
BECKY LUIGART-STAYNER
Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one piece of fish; If your supermarket doesn't have a large seafood selection, you may need to call ahead to order it.

Yield:

8 servings (serving size: 5 ounces fish and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 44 %
Fat 14.1 g
Satfat 2.4 g
Monofat 6.7 g
Polyfat 3.2 g
Protein 34.9 g
Carbohydrate 2.7 g
Fiber 0.9 g
Cholesterol 99 mg
Iron 1.5 mg
Sodium 365 mg
Calcium 41 mg

Ingredients

14 ounces light tofu, drained
1 garlic clove, peeled
1/3 cup fat-free sour cream
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup chopped chives
1/4 cup minced fresh dill
2 teaspoons coarsely ground mixed peppercorns, divided
1 (3-pound) salmon fillet
Olive oil-flavored cooking spray
1 teaspoon olive oil
1/4 teaspoon salt
Rosemary sprigs (optional)

Preparation

Place tofu and garlic in a food processor, and process until smooth. Add sour cream, mustard, and lemon juice; process until blended. Stir in chives, dill, and 1/2 teaspoon ground peppercorns. Cover and chill.

Preheat oven to 450°.

Place the salmon, skin side down, on a baking sheet coated with cooking spray. Brush fillet with oil; sprinkle with 1 1/2 teaspoons ground peppercorns and salt. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.